Sesame Onigiri

Onigiri (rice balls) once again, this time with a simple topping of sesame seeds.

Preparation Time:5 minsCooking Time:10 minsYield:3 servings

Ingredients

280g
sushi rice

620mL
water
(~620g)

20mL
rice vinegar
(~20g)

2 tsp
unrefined caster sugar
(~8g)

30g
sesame seeds

20mL
reduced salt soy sauce
(~23g)

Method

Cook the sushi rice with a rice cooker or to
package instructions, I used 280g of sushi rice and 620mL cold water.

At your option: lightly toast the sesame seeds by heating in a dry pan until fragrant and allowing them to rapidly cool on a plate or tray afterwards (to prevent burning). Note, in the photo I used black sesame seeds, I didn't burn char them!

At your option: grind, crush or blend the sesame seeds to give them a more subtle texture.

Once the rice has cooked, place in a large bowl to cool.

Mix the rice vinegar and sugar then poor evenly over the rice. If you want to eat these on the go, also mix with the soy sauce - if not reserve for dipping.

Mix into the rice using a gentle chopping motion.

Once the rice is cool enough to handle, make into balls by pressing with your hands or use a mould to make fancier shapes.

Sprinkle generously with sesame seeds.

Repeat until all of the rice is gone.

Serve at room temperature with a small bowl of reduced sodium soy sauce.

In the photograph for this recipe, I used black sesame seeds. Both types work well with this recipe, despite having a somewhat different taste - the main reason I used black sesame seeds is because they're more visually striking.